Light soy sauce

Color: The color of light soy sauce is reddish brown.

Taste: Soy sauce is used for general cooking and tastes salty.

Usage: soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes.

Production of soy sauce: Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with koji, and naturally exposed to the sun for fermentation. Its products are ruddy in color, delicious and harmonious in taste, rich in fermented bean flavor, clear and transparent in wine body and unique in flavor.

dark soy sauce

Color: Soy sauce is caramel, dark brown and shiny.

Taste: Eating in the mouth has a delicious and slightly sweet feeling.

Uses: generally used for food coloring. For example, it is better to use it when cooking dishes that need coloring, such as braised pork.

Production of soy sauce: Soy sauce mixed with soy sauce is based on soy sauce mixed with soy sauce. Squeezed soy sauce is dried for 2-3 months, and then precipitated and filtered to obtain soy sauce mixed with soy sauce. Its product quality is richer than soy sauce.

Look at the color: you can pour soy sauce into a white porcelain plate and shake the color. Soy sauce is reddish brown, while soy sauce is brown and shiny.

Taste: soy sauce is salty; Soy sauce has a delicious sweetness when eaten in the mouth.

Light soy sauce is suitable for stir-frying, cold salad and steamed vegetables. Soy sauce is suitable for braising and coloring.

The biggest difference between soy sauce and soy sauce is that soy sauce is thick and sticky because of caramel; However, soy sauce has low salt content and light color. Usually, soy sauce can be used for common seasoning, such as dumpling stuffing, noodle seasoning for home cooking, or Cantonese cooking with boiled juice.

If you want to cook heavy dishes or braised pork, stew or braised pork, you can choose soy sauce, but pay attention to adding a small amount several times to prevent excessive coloring.

Simple methods to prevent soy sauce from mildew

The storage of soy sauce is also very laborious. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few petals of peeled garlic, or drop a few drops of white wine in soy sauce, which can play a better role in mildew prevention. If it is moldy and spoiled soy sauce, it can't be eaten. When taking drugs for treating vascular diseases and gastrointestinal diseases, it is forbidden to eat dishes cooked with soy sauce to avoid causing side effects such as nausea and vomiting.